Strawberry Cookies
Preparation Time: 15 minutes
Cooking Time: 8-9 minutes
Total Time: 30 minutes
Servings: 24 cookies
Ingredients
2 1/2 cups 1:1 gluten-free flour
1/2 cup freeze-dried strawberries, crushed into powder
1 1/2 tsp baking powder
1/2 tsp salt
1 cup 1:1 sugar substitute
1 cup vegan butter
1 tsp vanilla extract
1 egg substitute (such as flax egg or aquafaba)
DIRECTIONS
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a bowl, whisk together the gluten-free flour, crushed freeze-dried strawberries, baking powder, and salt. Set aside.
In a separate large mixing bowl, cream together the vegan butter, sugar substitute, and vanilla extract until light and fluffy.
Add the egg substitute to the wet mixture and mix until well combined.
Gradually add the dry flour mixture to the wet mixture, mixing until a dough forms. The dough should hold together and be slightly sticky.
Roll out the dough on a lightly floured surface to a thickness of about 1/4 inch.
Use cookie cutters to cut out desired shapes from the dough. Place the cut-out cookies onto the prepared baking sheet, leaving a little space between each cookie.
Chill the cookies in the refrigerator for 5-10 minutes to help them hold their shape while baking.
Bake in the preheated oven for 8-9 minutes, or until the edges are lightly golden. The cookies will be soft but will firm up as they cool.
Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Optional: If desired, drizzle the cooled cookies with vegan chocolate for an extra touch of sweetness.
Enjoy these delicious gluten-free and vegan strawberry sugar cookies as a delightful treat!
Note: *Oven temperatures may vary, so adjust baking time as needed to avoid over-baking or burning the cookies.
